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Online cookery class – Moda – Angel Gardens – Recipes

Moda are changing the way people rent and their Manchester apartments at Angel Gardens are no different. Each month Moda host events to get the tenants together in their shared spaces, lockdown has meant they needed to adapt.

They asked Food Sorcery cookery school to host an online cookery event for a Saturday night cooking together. We created a Chinese takeaway themed starter and main course; all ingredients were delivered prior to the event ready for guests to get cooking at home.

The online class was located at the cookery school in Didsbury, Manchester and hosted on zoom for a fully interactive class bespoke to the group.

Chef’s Tip: If you are using these recipes for a dinner party or evening at home, chop or dice all the ingredients for both the starter and main before you begin cooking.

Starter: Veggie Wontons – Sweet Chilli Dipping Sauce

Main: Kung Pao with Tofu

Veggie Wontons – Sweet Chilli Dipping Sauce

Make your own Wonton’s at home using equipment you have in your kitchen, the Wonton’s are steamed using a frying pan and plate.

Ingredients – Makes 4

  • . 4 Gyoza Wrappers
  • . Tablespoon carrot – fine dice
  • . Half teaspoon Chilli – deseed and fine dice (more or less as preferred)
  • . Handful Spinach – rough chop
  • . 1 teaspoon – Hoi Sin Sauce
  • . ½ spring onion – finely diced
  • . 1 teaspoon Coriander – finely chopped.
  • . Bowl of water to dampen edges of wrappers and to steam.
  • . Sesame oil for frying
  • . Seewt Chiil sauce for dipping.


  1. 1. Once chopped & diced Mix all the ingredients in a bowl.
  2. 2. Place teaspoon of mixture in the centre of wrapper,  dampen the edge of the wrapper with water on a brush or finger, crimp one side and seal.

To Cook

  1. 1. Heat teaspoon of sesame oil in pan on high heat to get colour in the base, add water to the pan to create steam.  The water should go halfway up the wontons.
  2. 2. Cover and cook for 4-5 minutes, making sure not sticking.  When wontons are see through, remove from heat.

Plate up – Drizzle sweet chilli sauce over the wontons and serve whilst hot.

Kung Pao with Tofu

This is a twist on a Chinese classic dish, often served with rice our version uses 3mm flat noodles.  We have used tofu, however it tastes just as good with any meat or fish substitute.

Chef’s Tip: If you are using these recipes for a dinner party or evening at home, chop or dice all the ingredients for both the starter and main before you begin cooking.

Pickled Relish – we also added a pickled relish to add texture and inroduce complimentary flavours. It finishes the dish of beatifully.

Ingredients – One Portion

Kung Pao

  • . 140g tofu – firm, cubed
  • . 1 Clove Garlic – crushed
  • . 1 tsp Sichuan Peppercorns – ground
  • . Red Chilli – to taste
  • . 1 dried red chilli
  • . 1 Banana Shallot – finely diced
  • . Half a green pepper – sliced
  • . Handful of cashew and peanuts
  • . 1 spring onion
  • . 100g rice noodles (2 or 3mm thick), soaked in cold water
  • . Fine diced coriander
  • . Green Beans
  • . Mange Tout


  • . 1 tsp sesame oil
  • .  tsp sugar
  • . 1 pinch Chinese 5 spice
  • . 1 tbsp light soy sauce
  • . ½ teaspoon corn flour


  • . 1 teaspoon light soy
  • . 1 teaspoon Hoisin sauce
  • . 1 teaspoon rice wine vinegar
  • . 1 tsp sugar
  • . 2 Tablespoon water
  • . ½ tsp tomato paste


  1. 1. Marinate your tofu: Ensuring that the cornflour is introduced last, add all of the marinade ingredients to the tofu then massage well – set to one side.
  2. 2. Make the sauce: In a separate bowl, mix all of the sauce ingredients together.
  3. 3. Make the Kung Pao: Time to build your wok clock!  Prepare all elements as above.
  4. 4. On a large plate or board, place the sliced onions at 12 o’clock. Then arrange the peppers, garlic, chilli, peppercorns, marinated tofu, sauce and nuts clockwise around the edge of the plate.


  1. 1. Heat sesame oil in a wok to high heat
  2. 2. Once smoking hot, add the onions and peppers and stir-fry for 2 minute
  3. 3. Push the onions and peppers to one side of the wok and add an extra oil to centre of wok.
  4. 4. Bring the oil to a high heat and add the tofu, then the garlic, peppercorns and chilli, stir and add the sauce, the beans and mange tout.  Cook for 2 minutes, serve with the nuts, coriander and dried chilli as a garnish.
  5. 5. You can also add a pickles salad to the dish to add crunch and introduce complementary flavours.

Pickled Relish – a light dressing to give your garnish a lift

Ingredients – teaspoon rice wine vinegar, teaspoon water, crushed dried chilli, finely sliced radish and sliced peeled, deseeded cucumber.

Method – mix water and vinegar and chilli if required.  Finely slice veg (use peeler if you can); coat the wet mixture over the vegetables.  Set aside unitl ready to plate up your Kung Pao.

We hope you enjoyed the class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.

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